Roasted Brussels Sprouts According to Jackie, “This well-tested recipe comes from my son Michael who loves to cook these sprouts when he visits from New York.” 1 lb. Brussels sprouts 2 TB. olive oil (Michael prefers extra-virgin) 1/2 tsp. KOSHER-STYLE FLAKE SALT 1/4 tsp. CRACKED BLACK PEPPER 1 tsp. HERBS (OREGANO, CRACKED ROSEMARY and/or THYME), optional 1/2 lemon, optional 2 TB. toasted bread crumbs, optional

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